Roasted Butternut Squash Soup With Crispy Croutons

Recipe by LeeDelaino
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
  • Place cut side down on baking sheet.
  • Bake for 30-40 minutes or until flesh of squash is fully softened.
  • On a low heat, saute onion in butter and oil until soft and browning.
  • Add garlic and saute until fragrant and soft.
  • Remove roasted squash from skin and put into soup pot.
  • Add stock and bring soup to a boil.
  • Reduce heat to a simmer and add seasoning and herbs.
  • Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
  • While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
  • Serve with chopped green onion and/or croutons.
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